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Roasted apple and acorn squash soup

Caroline's Cooking
  • 40 minutes
  • Serves 3

INGREDIENTS

20 oz

acorn squash (565g, peeled and deseeded weight, 1 medium squash)

1

apple

1

onion (small)

1 clove

garlic (large)

2 cups

light stock (480ml, eg vegetable, chicken, as suits)